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| Spicy Southwestern Pasta #2 Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
1 1/2 teaspoon cumin
2 can 14-ounce tomato puree
1 large onion; finely chopped
3 cloves garlic; minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes (or red chili) to; taste
2 teaspoon chili powerd
2 teaspoon oregano (dried and crushed)
1 can 16-ounce red enchilada sauce; your choice on mild or ho
1 can 16-ounce beans (i used pintos)
1 can 16-ounce corn kernels
1 lb pasta of your choice
6 oz reduced or fat-free cheddar cheese; *optional*
Cooking Directions:
JEANNE JONE'S _COOK IT LIGHT
In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish!
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
pasta
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